Finding the motivation to cook a legitimate dinner on a weeknight still isn’t happening for me, so I solely rely on quick and easy finds to get by. (BTW – I have no idea what I mean by a “legitimate dinner”. I suppose I mean dinners that take forever to make…..which is most of them in my case.) This particular recipe is not only fast, but it is also healthy, and results in a minimal amount of dirty dishes! I think this would go great with a Kale Salad or even just a side of brown rice. You know I’m all about keeping it simple! Enjoy!

Directions:

Season your chicken with salt and pepper. Lightly cover in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add the chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven (200 degrees).

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, and parsley. Stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken off with the mushroom sauce, and serve!